Endowment Dinner 2019

Dessert and Intermezzo Plans for Prep

Chef de Partie Brandon Diaz

Menu

Black Forest Cake

Mayo Chocolate Cake, Chocolate Mousse, Mascarpone Mousse,
Cherry Pate de Fruit and Goat Cheese- Hazelnut Semifreddo

Blood Orange Sorbet

With Champagne Gelée, Micro Greens and Candied Blood Orange

Black Forest Parfait

Flourless Chocolate Cake, Chocolate Mousse, Black Currant Sauce
**Dairy Free, Gluten Free.

Dessert Components
Dessert Intermezzo Dietary Dessert
Black Forest Cake Blood Orange Sorbet Black Forest Parfait
Cherry Mirror Glaze Champagne Gelée Flourless Chocolate Cake
Dark Chocolate Mousse Garnishes Black Currant Sauce
Chocolate Mayo Cake Micro Greens Chocolate Mousse
Cherry Pâte de Fruit Candied Blood Orange Slice Garnishes
Mascarpone Mousse Extra Bordeaux Cherry
Goat Cheese Hazelnut Sorbet Base Micro Greens
Semifreddo
Garnishes Simple Syrup
Bordeaux Cherry
Micro Greens
Crème Fraiche
Pate Sable
Extras
Kirsch Simple Syrup
Pate Sable
Croquant
Praline Paste

Prep Itinerary
Day Item Notes
Tuesday Cherry Mirror Glaze
 Cherry Pâte de Fruit
Praline Paste Ingredient for Semifreddo
Croquant Ingredient for Semifreddo
Pate Sable Dough **Need one day rest
Base for Sorbet **Need one day rest
Bulk batch, divided Kirsch Simple Syrup Ingredient for Cake
Simple Syrup Ingredient for Candied Orange
between the three.
Crème Fraiche **24 hour
Mayo Chocolate Cake

Wednesday Flourless Cake *SPECIAL

Chocolate Mousse *SPECIAL **Dairy Free
Mix Blood Orange Sorbet
Slice Blood Orange
Semifreddo
Pate Sable **Bake

Thursday Dark Chocolate Mousse

Mascarpone Mousse
Assembly Cake
Champagne Gelée
Drain Bordeaux Cherries
Quenelle Semifreddo
Glaze Cake
Candied Orange Slices

Saturday Cut Cake

Cut Gelee
Black Currant Sauce
Make Pate sable dust
Plate up
Plate up Sorbet
Finish Dessert **Semifreddo to order
Sorbet **Garnish to order
Build Parfaits